RECIPES: Recipe Details

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FIESTA BURGERS WITH ROASTED CORN SALSA

The spicy serrano chiles are balanced with the sweetness of jicama and roasted corn salsa for burgers with a southwest flair.

Ingredients 

Ingredients

Corn Salsa:
1 tablespoon Colavita Extra Virgin Olive Oil
1 ½ cups fresh sweet corn kernels, about 3 ears
1/4 cup chopped sweet onion (such as Texas 1015 or Vidalia)
1/4 cup chopped fresh cilantro
2 serrano chiles, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt

Caramelized Onions:
2 tablespoons Colavita Extra Virgin Olive Oil
2 large sweet onions (such as Texas 1015 or Vidalia), thinly sliced
2 teaspoons ground cumin
1 teaspoon Cajun seasoning blend

Patties:
2 tablespoons minced garlic
1/4 cup chopped fresh cilantro
2 serrano chiles, seeded and finely chopped
1 tablespoon Cajun seasoning blend
1 teaspoon kosher salt
2 pounds ground chuck

Olive oil for brushing the grill rack
12 thick peppered bacon slices
8 ounces Sonoma Habanera pepper jack cheese or other pepper jack cheese, sliced
3 tablespoons Grey Poupon Country Dijon mustard
6 sourdough Kaiser rolls, split
1 large jicama, peeled and julienned (about 2 cups)
1 cup fresh cilantro, large stems removed
2 large avocados (sliced at the last minute to prevent from turning brown)

Instructions 

Directions

Prepare a medium-hot fire on a charcoal grill with cover, or reheat a gas grill to medium-high.

To make the corn salsa, when the grill is ready, place the olive oil and corn kernels in a large fire-proof skillet on the grill rack. Cook corn until lightly charred, about 15 minutes. Stir often. Transfer corn from the skillet to a bowl. Add chopped onions, cilantro, serrano chiles, cumin and salt. Mix well and set aside.
To make the caramelized onions, place the olive oil, onions, cumin and seasoning blend in a large fire-proof skillet on the grill. Cook for approximately 20 minutes until golden brown, stirring frequently. Remove from grill and keep warm.

To make the patties, mix the garlic, cilantro, serrano chiles, seasoning blend and salt in a large bowl. Add the ground chuck. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal size portions and form the portions into patties to fit the rolls. Set aside.

Cook the bacon in a large fire-proof skillet on the grill rack until crisp. Drain bacon on paper towels and keep warm for later use.

Brush the grill rack with olive oil. Place the patties on the rack and cook until done to preference, approximately 3 to 4 minutes per side for medium. During the last few minutes of cooking, place the rolls, cut side down on the grill rack to toast lightly. During the last minute of cooking, place the sliced cheese on top of each patty to melt.

To assemble the burgers, lightly spread mustard on the on the cut side of each roll bottom. Add an equal portion of grilled onions, 2 slices of bacon, a patty, 1/2 cup of jicama and 5 to 6 stems of cilantro. Place 4 slices of avocado on the roll top. Spread about 3 heaping tablespoons of corn salsa on top of the avocado and press gently so that the salsa sticks to the avocado and roll top. Add the roll top and serve.

Comments 

Makes 6 burgers

Janette Nowak, Spring, Texas